Sprouted Moong, Rainbow Carrot and Meyer Lemon Salad

I have been wanting to make something with Meyer lemons for a long time. They are only available on the east coast for a few short months during winter. When I found them the other day at the grocery store next to a bunch of beautiful rainbow carrots, I knew exactly what to make- a cool, crisp, crunchy, tangy and fragrant salad.

Here are the key players:

Moong dal, otherwise known as green gram dal, is native to India. It is high in protein, fiber and other nutrients. I sprouted the moong dal at home over a few days and used them raw in this salad.

Meyer lemons, native to China, are a cross between lemons and oranges. They are slightly less sour than regular lemons.

Rainbow carrots are a colorful version of regular orange carrots. Some colors taste slightly sweeter but provide all the nutritional value.

Ingredients

1 pound of peeled and grated carrots

1/2 cup sprouted moong dal

1/2 teaspoon olive oil

1/4 teaspoon mustard seeds

a few curry leaves

1 green chili, cut into a few pieces (optional)

juice of one lemon

a pinch of salt

a bunch of cilantro

Method

Put the shredded carrot in a bowl.

Add the sprouted moong dal and mix well.

Tempering:

Heat the olive oil in a small sauté pan or ladle. When heated, add the mustard seeds.